TABLE 2.
Different levels of ana‐rLOX affect extensograph properties of whole wheat flour
| Samples | Resistance to extension (g) | Extensibility (mm) | Area under the curve (g•mm) | Ratio R/E |
|---|---|---|---|---|
| Control | 22.96 ± 0.28a | 32.22 ± 0.38a | 91.04 ± 0.63a | 0.713 |
| KBrO3 (50 μg/g) | 25.09 ± 0.23b | 31.83 ± 0.56a | 106.95 ± 0.67b | 0.788 |
| Ana‐rLOX (20 IU/g) | 23.51 ± 0.29c | 31.55 ± 0.40a | 102.71 ± 0.97c | 0.745 |
| Ana‐rLOX (40 IU/g) | 27.54 ± 0.16d | 31.94 ± 0.54a | 113.67 ± 0.44d | 0.862 |
| Ana‐rLOX (60 IU/g) | 25.93 ± 0.21e | 30.67 ± 0.05b | 107.40 ± 0.18c | 0.845 |
| Ana‐rLOX (80 IU/g) | 24.20 ± 0.35f | 30.59 ± 0.28b | 105.73 ± 0.51e | 0.791 |
| Ana‐rLOX (100 IU/g) | 22.83 ± 0.18a | 29.16 ± 0.09c | 102.76 ± 0.42b | 0.783 |
Data expressed as means ± standard. Values followed by the different letters in the same column are significantly different (p < .05).